it’s been awhile! i am currently taking a much needed break from my normal work & spending lots of qt with my family, acting as the in-house chef. we’ve been doing family dinner once a week, feeding 6 & tonight i prepared some healthy tacos.

turn stove on low, drizzle some evoo in a med size pan & throw most of the onions in- leave a handful for the pan the beef will be cooked in

while the onions are softening, mix the taco seasoning together in a small bowl & slice up the veggies

once the onions are soft & translucent, add the peppers- turn heat to med & let cook until the peppers have softened up a bit

turn another burner to med heat, use a large pan, drizzle some evoo & put the rest of the onions in there

once the onions have softened a bit, place the beef in the pan, breaking it up, stir every so often & let it brown

once the beef is browned, add the taco seasoning & let the flavors mix in for a little bit

setup the tacos to be assembled- use the romaine leaves as the shell (yes it will get messy, let it happen) & line up the beef, peppers & onions, tomatoes, salsa & guacamole in bowls, ready to be assembled

yamanana bread is ideal for post-workout nutrition, breakfast and a quick complete snack. it is the perfect combination of protein (eggs), carbs (yam & banana) and good fats (coconut oil). there are many possibilities with this dish, so as always feel free to take some liberties with it. i don’t know exactly where this recipe originated from, so my guesses are the docs at franson family chiropractic, merrimack family chiropractic and bonfire health.

ingredients:

2 large yams- baked, boiled or steamed & remove skin

3 bananas (riper the better)

4 eggs

2 tablespoons coconut oil, melted

2 tablespoons sifted coconut flour (or 1/4 cup almond flour/meal)- used to make this more of a bread than a quiche